Kate Markovitz
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[RECIPE] Paleo Banana Pumpkin Bread

March 12, 2016

I rarely eat bread....because when I do, it usually ends up sitting like a brick in my stomach, I'm drained of energy, and I end up miserable the rest of the day. It's not worth it.

 

It's on my mind today because yesterday my husband and I went to one of our favorite little spots in Orlando, and I got a panini with their full-gluten bread :-P. I FINALLY felt okay this morning, but it was a LONG day of pain.

 

When I woke up, I noticed our bananas were leopards and decided I needed to make a recipe this AM and a-mixing I went!

 

I'm really happy with how this recipe turned out, but the best part? NO ADDED SUGAR!! Which makes this 21-Day Sugar Detox coach extra happy :)

 

I've been experimenting with different recipes, but I finally think this one is worth sharing!

 

You'll notice, I use grams in some instances. I used to be annoyed by recipes that had grams, but ever since I got my food scale, it makes baking SO much easier! It may be worth the investment (just saying!)

Paleo Banana Pumpkin Bread

 

 

 

What You'll Need:

  • 3 mashed bananas (300 grams)

  • Organic pumpkin (275 grams)

  • 4 eggs

  • 1/2 cup coconut butter, melted (75 grams)

  • 4 Tbsp grass-fed butter or ghee, melted

  • 1 tsp vanilla
     

  • 1/2 cup coconut flour (75 grams)

  • 1 Tbsp cinnamon

  • 1 tsp baking soda

  • 1 tsp baking powder

  • Pinch of sea salt
     

Loaf pan or glass baking pan
 

Topping ideas: walnuts, dark chocolate chips, pecans - go crazy!

 

 

What to Do:

 

  1. Preheat your oven to 350.

  2. Mix all of the wet ingredients - bananas, pumpkin, eggs, melted coconut butter, & melted butter - thoroughly. Beat until there are no more lumps. If you want an arm workout, use a spoon - but a food processor, food mixer, or hand mixer is an easier route ;)

  3. Add in the dry ingredients - coconut flour, cinnamon, baking soda, baking powder, and sea salt. Mix well.

  4. Pour the batter into a greased loaf pan or baking pan and spread evenly.

  5. Place into a preheated oven and bake 45-55 minutes (check at 45 minutes by using a toothpick - if it comes out clean, it's done!).

  6. After the toothpick is removed cleanly, remove from oven and allow to cool.

  7. Cut, serve & enjoy!

If you make it, make sure you tag me with a photo! @holistickate on Instagram or @Kate Markovitz, NTC on Facebook.

 

I added a little grassfed ghee on top on mine. Yum!

 

xo, Kate

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